Sourdoughs

Sourdoughs and preferments are natural fermentation products which are employed in the traditional production of baked goods.

Enzymes from the grain in a preferment degrade starch, proteins and fats. Often, this process is controlled and supported by the addition of yeast. The degradation products in the preferment give a very special crispness to the baked item; they also increase the freshness and produce a mild-malty flavour.

The multiplication of lactic acid bacteria has priority in the production of sourdough. These microorganisms produce lactic and acetic acids. Both are needed for the development of a fluffy and moist crumb in rye bread. Sourdough also creates the distinctive fully-aromatic sourdough flavour in the bread and prolongs the shelf life.

Our sourdough and preferment products are gently dried; they can be used in straight dough and combined dough methods. Our fermented ingredients make your baked goods juicier, fresher and crispier and also give them the unique taste of traditional bakery art.